One-pot mushroom & potato curry

One-pot mushroom & potato curry

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(306 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal212
  • fat15g
  • saturates9g
  • carbs15g
  • sugars5g
  • fibre3g
  • protein5g
  • salt0.71g
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  • 1 tbsp oil
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large potato, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 aubergine, trimmed and chopped into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g button mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2-4 tbsp curry paste (depending on how hot you like it)
  • 150ml vegetable stock
  • 400ml can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • chopped coriander, to serve


  1. Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.

  2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.

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Comments, questions and tips

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25th Feb, 2009
This is great replaced the mushrooms with left over chicken as some people have already done and sweet potato served with rice a quick and nourishing meal for midweek when the weather is gloomy!
24th Feb, 2009
Easy to make and very tasty.
23rd Feb, 2009
Really easy and healthy. This was one of the first time I've ever cooked for the family and it went down a treat!
20th Feb, 2009
Passed this on to curry-loving, vegetarian family members and they loved it!
20th Feb, 2009
Just thought I'd say the the recipe reads: 'then simmer for 10 mins or until the potato is tender' so all the moaning about the cooking times of the potatoes is irrelavent. Tasty, quick & easy curry that I find works really well as a side dish to a meat curry.
15th Feb, 2009
Lovely recipe - even better when it's been frozen and reheated. Will definitely make again.
6th Feb, 2009
I cooked in my uncle's house in the UK he said that it was goooood
15th Jan, 2009
Really quick, Really Really tasty - thumbs up all around!
14th Jan, 2009
This was lovely, will do again. May be next time, less than a full tin of the coconut. Lovely meal.
8th Jan, 2009
I have made this recipe several times now and I think the cooking time depends on what sort of potatoes you use. Last year I used Cornish Kings and Charlottes and they worked fine. Today I'm using Desiree and they are taking a lot longer to cook. This is a wonderful recipe. I've even used it with sweet potatoes and it was a great success.


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